Honey Dijon Pork Tenderloin with Rosemary

Rosemary is one of my favorite Summer herbs. Every time I walk by our Rosemary bush I grab a branch on my way just so I can smell its piney scent. This recipe can easily be adapted for chicken or fish, so feel free to substitute your favorite protein.

For more information about Rosemary google “Rosemary uses and benefits”. Enjoy!

Ingredients

• 2 Pork Tenderloins (if purchased in a supermarket, one package normally contains two. We buy pasture raised from Riverbend Farm next door to our farm)
• 1/4 cup Coconut Aminos (or soy sauce)
• 3 Tablespoons Honey
• 3 Tablespoons Olive oil
• 2 Tablespoons Orange juice
• 2 Tablespoons Dijon mustard
• 3-4 Garlic cloves, minced
• 1 sprig freshly chopped Rosemary (or 2 teaspoons dried)
• Fresh Ground Pepper and salt, to taste

Method


1. Preheat oven to 350 degrees. Spray a rimmed baking sheet with cooking spray (we use avocado oil for high heat recipes), and place the two pork tenderloins on top.
2. In a small bowl, whisk together the coconut aminos, honey, olive oil, orange juice, dijon mustard, garlic, rosemary, salt and pepper. Cut small slits in the top of each of the tenderloins, about halfway through (about 6 slits on each). Pour the sauce over the top of the tenderloins. 
3. Bake in the preheated oven for 40-50 minutes, spooning the sauce over the top of the tenderloins every 10 minutes. This creates a super yummy glaze on top, and will soak into the slits you cut in the meat. Bake until a meat thermometer inserted in the largest part of the tenderloins reads 145 degrees. 
4. Remove tenderloins from the oven and allow to rest for 10-15 minutes before slicing and serving. Serve with sauce from the pan drizzled over the top. Enjoy!